Informaçao sobre o Autor

Sviridenko, G. M

Edição Seção Título Arquivo
Nº 2 (2019) Articles To the item of taste formation in the cheese with white mould
Nº 2 (2019) Articles Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Nº 6 (2018) Articles Special features of cheese ripening with cheese slime microflora
Nº 6 (2012) Articles Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Nº 4 (2014) Articles Requirements to the bacterial starters for fermented milk products manufacturing
Nº 5 (2014) Articles Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
Nº 3 (2015) Articles Requirements to the raw milk for cheese making
Nº 3 (2015) Articles The factors effecting quality of the cheese of the «Maasdam» type
Nº 4 (2015) Articles Effects of the melting salts on the microbiological stability and keepability of processed cheese
Nº 4 (2016) Articles Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Nº 5 (2016) Articles Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Nº 6 (2016) Articles Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Nº 6 (2016) Articles Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Nº 5 (2017) Articles The system for traceability of microbiological risks effecting quality and keepability of processed cheese
Nº 6 (2017) Articles The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing

Este site utiliza cookies

Ao continuar usando nosso site, você concorda com o procedimento de cookies que mantêm o site funcionando normalmente.

Informação sobre cookies